I was swapping out some kegs in the kegerator a couple days ago and discovered that my Colona Mexican Lager has only about a gallon left to go before the keg blows. Time to brew it again:)

I named this beer, the first time I brewed it, as a kind of play on words – it’s a clone of Corona – hence Colona.

Lagers aren’t my favorite style, by a long shot, but I do like to have beer available for the masses when they visit Sociables. I will admit that it is a refreshing beer after yard work on warm days! Colona is a crisp lager, bittered with Liberty hops, which have a spicy, earthy quality to them. Think Czech Saaz, only more aromatic and American. The key ingredient is flaked maize, along with some 6-row pale malt, with extra enzymes to help convert the corn. The Colona is cold fermented with White Labs WLP 094, a seasonal yeast, released every spring.

Notes
Ferment at 51-53 degrees F for 7 days, then let fermentation warm to 62-64 degrees F for 4-6 days for diacetyl rest, chill 5 degrees F a day until you reach desired lagering temperature. Fine with gelatin or to clarify, carbonate to 2.8 to 3.0.